{"id":8937,"date":"2019-09-08T18:48:46","date_gmt":"2019-09-08T16:48:46","guid":{"rendered":"https:\/\/www.unpetitoiseaudanslacuisine.com\/?p=8937"},"modified":"2019-12-26T17:00:54","modified_gmt":"2019-12-26T16:00:54","slug":"cake-fondant-peche-framboise-et-cardamome","status":"publish","type":"post","link":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/cake-fondant-peche-framboise-et-cardamome\/","title":{"rendered":"Cake with peach, raspberry and cardamom"},"content":{"rendered":"<h4><a href=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?ssl=1\"><img fetchpriority=\"high\" decoding=\"async\" data-attachment-id=\"8943\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/cake-fondant-peche-framboise-et-cardamome\/img_6781\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?fit=2160%2C2872&amp;ssl=1\" data-orig-size=\"2160,2872\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1567966290&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Cake fondant, p\u00eache, framboise et cardamome\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?fit=226%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?fit=750%2C997&amp;ssl=1\" class=\"size-large wp-image-8943 aligncenter\" src=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?resize=750%2C997&#038;ssl=1\" alt=\"\" width=\"750\" height=\"997\" srcset=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?resize=770%2C1024&amp;ssl=1 770w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?resize=226%2C300&amp;ssl=1 226w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?resize=768%2C1021&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?resize=41%2C55&amp;ssl=1 41w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?resize=750%2C997&amp;ssl=1 750w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?w=1500&amp;ssl=1 1500w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/a><\/h4>\n<h4 style=\"text-align: center;\"><span style=\"color: #ff6600;\">l Switch language for recipe in French l<\/span><\/h4>\n<h4>Cake with peach, raspberry and cardamom<\/h4>\n<p>For one cake<\/p>\n<p>Preparation time: 30 min, cooking time: 50 min<\/p>\n<p>[ingredients title=&#8221;Ingredients&#8221;]<\/p>\n<ul>\n<li class=\"ingredient\">3 large peaches not too ripe (important for holding the cake)<\/li>\n<li class=\"ingredient\">150g raspberries<\/li>\n<li class=\"ingredient\">2 eggs<\/li>\n<li class=\"ingredient\">120g flour<\/li>\n<li class=\"ingredient\">1 pack baking powder<\/li>\n<li class=\"ingredient\">70g brown sugar + 20g for cooking<\/li>\n<li class=\"ingredient\">50g melted soft butter<\/li>\n<li class=\"ingredient\">2-3 seeds of cardamom<\/li>\n<li class=\"ingredient\">80ml fermented milk (or whole milk)<\/li>\n<li class=\"ingredient\">+ decoration: raspberries, peach, icing sugar<\/li>\n<\/ul>\n<p>[\/ingredients]<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6782.jpg?ssl=1\"><img decoding=\"async\" data-attachment-id=\"8942\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/cake-fondant-peche-framboise-et-cardamome\/img_6782\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6782.jpg?fit=2160%2C2872&amp;ssl=1\" data-orig-size=\"2160,2872\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1567966300&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Cake fondant, p\u00eache, framboise et cardamome\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6782.jpg?fit=226%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6782.jpg?fit=750%2C997&amp;ssl=1\" class=\"size-large wp-image-8942 aligncenter\" src=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6782.jpg?resize=750%2C997&#038;ssl=1\" alt=\"\" width=\"750\" height=\"997\" srcset=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6782.jpg?resize=770%2C1024&amp;ssl=1 770w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6782.jpg?resize=226%2C300&amp;ssl=1 226w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6782.jpg?resize=768%2C1021&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6782.jpg?resize=41%2C55&amp;ssl=1 41w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6782.jpg?resize=750%2C997&amp;ssl=1 750w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6782.jpg?w=1500&amp;ssl=1 1500w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<h4>PREPARATION<\/h4>\n<ul>\n<li>Peel the peaches, cut into quarters and then pass them to the mandolin to obtain slices of about 1 to 2 mm.<\/li>\n<li>Preheat the convection oven to 180 \u00b0.<\/li>\n<li>In a bowl, whisk eggs and brown sugar.<\/li>\n<li>Then add the sifted flour with the yeast, mix well.<\/li>\n<li>Then stir in the melted butter.<\/li>\n<li>In a saucepan warm the milk with the cardamom seeds for 5 min. Remove the seeds and add the milk to the cake batter.<\/li>\n<li>Add the sliced peaches to the cake batter (keeping a few slices for the top of the cake). Coat them well.<\/li>\n<li>Butter the mold and sprinkle with brown sugar the bottom and the edge of the mold. This is what will allow to give a golden appearance to the cake.<\/li>\n<li>Pour half of the dough into the mold, then arrange the raspberries, aligning them all over the surface. Pour the remaining dough on the raspberries.<\/li>\n<li>Lightly crush the surface with a spatula or a tablespoon.<\/li>\n<li>Finally, put the sliced \u200b\u200bpeaches aside and sprinkle with brown sugar to brown the cake during cooking.<\/li>\n<li>Bake 50 minutes (to be checked, to adapt according to your oven). The center of the cake must be well melted.<\/li>\n<li>Let cool on a rack, unmold and place in the refrigerator to firm and facilitate cutting.<\/li>\n<li>Garnish with raspberries, sliced \u200b\u200bpeaches and icing sugar.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6780.jpg?ssl=1\"><img decoding=\"async\" data-attachment-id=\"8944\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/cake-fondant-peche-framboise-et-cardamome\/img_6780\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6780.jpg?fit=2160%2C2872&amp;ssl=1\" data-orig-size=\"2160,2872\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1567966281&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Cake fondant, p\u00eache, framboise et cardamome\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6780.jpg?fit=226%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6780.jpg?fit=750%2C997&amp;ssl=1\" class=\"size-large wp-image-8944 aligncenter\" src=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6780.jpg?resize=750%2C997&#038;ssl=1\" alt=\"\" width=\"750\" height=\"997\" srcset=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6780.jpg?resize=770%2C1024&amp;ssl=1 770w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6780.jpg?resize=226%2C300&amp;ssl=1 226w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6780.jpg?resize=768%2C1021&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6780.jpg?resize=41%2C55&amp;ssl=1 41w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6780.jpg?resize=750%2C997&amp;ssl=1 750w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6780.jpg?w=1500&amp;ssl=1 1500w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-8950\" class=\"wprm-recipe-container\" data-recipe-id=\"8950\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-tastefully-simple\">\n\t<div class=\"wprm-recipe-image-container\">\n\t\t\t\t<div class=\"wprm-recipe-image\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?resize=500%2C500&amp;ssl=1 500w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?resize=360%2C360&amp;ssl=1 360w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?resize=100%2C100&amp;ssl=1 100w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?resize=530%2C530&amp;ssl=1 530w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"8943\" data-permalink=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/cake-fondant-peche-framboise-et-cardamome\/img_6781\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?fit=2160%2C2872&amp;ssl=1\" data-orig-size=\"2160,2872\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1567966290&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Cake fondant, p\u00eache, framboise et cardamome\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?fit=226%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/2019\/09\/IMG_6781.jpg?fit=750%2C997&amp;ssl=1\" \/><\/div>\n\t\t<div class=\"wprm-recipe-buttons\">\n\t\t\t<a href=\"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/wprm_print\/8950\" class=\"wprm-recipe-print wprm-color-accent\" target=\"_blank\" rel=\"nofollow\">Imprimer<\/a>\n\t\t<\/div>\n\t<\/div>\n\t<div class=\"wprm-recipe-name wprm-color-header\">Cake with peach, raspberry and cardamom<\/div>\n\t\t<div class=\"wprm-recipe-summary\">\n\t\tFor one cake\n\nPreparation time: 30 min, cooking time: 50 min\t<\/div>\n\t<div class=\"wprm-recipe-details-container\">\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t<div class=\"wprm-recipe-ingredients-container\">\n\t\t<div class=\"wprm-recipe-header wprm-color-header\">Ingr\u00e9dients<\/div>\n\t\t\t\t<div class=\"wprm-recipe-ingredient-group\">\n\t\t\t\t\t\t<ul class=\"wprm-recipe-ingredients\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">large peaches not too ripe<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-notes\">important for holding the cake<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">150<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">raspberries<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">eggs<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">120<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">flour<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">pack baking powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">70<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">brown sugar + 20g for cooking<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">50<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">melted soft butter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">2-3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">seeds of cardamom<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">80<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">fermented milk<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-notes\">or whole milk<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">+ decoration: raspberries<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-notes\">peach, icing sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t<div class=\"wprm-recipe-instructions-container\">\n\t\t<div class=\"wprm-recipe-header wprm-color-header\">Instructions<\/div>\n\t\t\t\t<div class=\"wprm-recipe-instruction-group\">\n\t\t\t\t\t\t<ol class=\"wprm-recipe-instructions\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Peel the peaches, cut into quarters and then pass them to the mandolin to obtain slices of about 1 to 2 mm.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Preheat the convection oven to 180 \u00b0.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">In a bowl, whisk eggs and brown sugar.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Then add the sifted flour with the yeast, mix well.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Then stir in the melted butter.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">In a saucepan warm the milk with the cardamom seeds for 5 min. Remove the seeds and add the milk to the cake batter.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Add the sliced peaches to the cake batter (keeping a few slices for the top of the cake). Coat them well.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Butter the mold and sprinkle with brown sugar the bottom and the edge of the mold. This is what will allow to give a golden appearance to the cake.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Pour half of the dough into the mold, then arrange the raspberries, aligning them all over the surface. Pour the remaining dough on the raspberries.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Lightly crush the surface with a spatula or a tablespoon.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Finally, put the sliced \u200b\u200bpeaches aside and sprinkle with brown sugar to brown the cake during cooking.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Bake 50 minutes (to be checked, to adapt according to your oven). The center of the cake must be well melted.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Let cool on a rack, unmold and place in the refrigerator to firm and facilitate cutting.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Garnish with raspberries, sliced \u200b\u200bpeaches and icing sugar.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>l Switch language for recipe in French l Cake with peach, raspberry and cardamom For one cake Preparation time: 30 min, cooking time: 50 min [ingredients title=&#8221;Ingredients&#8221;] 3 large peaches not too ripe (important for holding the cake) 150g raspberries 2 eggs 120g flour 1 pack baking powder 70g brown sugar + 20g for cooking [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8943,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[3,510],"tags":[],"class_list":["post-8937","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gateau","category-vegetarien"],"translation":{"provider":"WPGlobus","version":"2.10.10","language":"en","enabled_languages":["fr","en"],"languages":{"fr":{"title":true,"content":true,"excerpt":false},"en":{"title":true,"content":true,"excerpt":false}}},"jetpack_publicize_connections":[],"yoast_head":"<!-- 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pommes, chocolat et noisettes Pour un cake Temps de pr\u00e9paration: 30 min, temps de cuisson: 50 min [ingredients title=\"Ingredients\"] 3 grosses pommes 4 c\u00e0s de p\u00e9pites de chocolat 1 poign\u00e9e de noisettes ou d\u2019un m\u00e9lange de noix (noix de\u2026","rel":"","context":"In &quot;Cake&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.unpetitoiseaudanslacuisine.com\/wp-content\/uploads\/cache\/2019\/11\/e9b78b6f-ba31-4bfb-bd17-ec9db2e46d87\/3783254484.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":4364,"url":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/cheesecake-vanille-fraises-et-cardamome\/","url_meta":{"origin":8937,"position":2},"title":"Strawberry, vanilla and cardamome Cheesecake","date":"22 May 2016","format":false,"excerpt":"{:fr} Cheesecake vanille, fraises et cardamome l Switch language for recipe in English l Et voici mon premier cheesecake que j'ai pr\u00e9sent\u00e9 fa\u00e7on fraisier. Je n'\u00e9tais jusqu'\u00e0 pr\u00e9sent pas tr\u00e8s fan des cheesecakes jusqu'\u00e0 ce que j'en goute un derni\u00e8rement en Italie aux fruits de la passion. 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